Make-Ahead: 3-Cheese Baked Penne with Roasted
| Yield: | 8 Servings |
| Categories: | Pasta, Cheese, Vegetables |
| 1 | Sweet red pepper, chopped | |
| 1 | Sweet yellow pepper, chopped | |
| 1/2 | lb | Mushrooms, quartered |
| 2 | Zucchini, diced | |
| 1 | sm | Eggplant, diced |
| 3 | Garlic cloves, minced | |
| 1/4 | c | Olive oil |
| Salt | ||
| Pepper | ||
| 1/2 | c | Fresh parsley, chopped |
| 2 | tb | Fresh basil, chopped, or 2 ts dried |
| 1/2 | ts | Dried rosemary |
| 1 | lb | Penne pasta |
| 1/2 | lb | Mozzarella, shredded |
| 1/2 | lb | Fontina cheese, diced |
| 1 | c | Parmesan, freshly grated |
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